Spaghetti with Clams (Spaghetti alle vongole)
One of Italy's most popular pasta dishes is so simple to make if you have the right ingredients.
2-¼ lbs of Clams, scrubbed
2/3 Cup San Conino Unfiltered Tuscan EVOO
2 garlic cloves
12 Ounces of Pasta Panarese Spaghetti alla Chitarra
1 tablespoon of chopped Italian parsley
Coarse Sea Salt (sale grosso)
Discard any clams with broken shells or do not shut immediately when sharply tapped.
- Heat the oil in a large pan, add the garlic and clams, and cook for about 5 minutes until the shells open. Remove the pan from the heat and lift out the clams with a slotted spoon. Discard any that remained closed. Remove the clams from their shells. Strain the cooking liquid into a skillet and add the clams.
Bring a large 8 to 12-quart pot of water to a boil. Cook the spaghetti alla chitarra in the boiling, salted water (12 g of coarse sea salt per liter) until al dente, about 9 minutes. Drain, saving some of the cooking water. Drain the pasta and pour into the skillet. Cook 2 minutes, tossing frequently, and add 1 or 2 tablespoons of the cooking water.
- Season with pepper and garnish with the chopped parsley. Transfer to a warm serving dish and serve immediately.